Flavor of Fall Pumpkin Pancakes
Yummy, Delish… and all those other tummy pleasin’ words for a flavorful, breakfast cake.
- 1 cup Buttermilk Pancake mix
- 1 egg
- 1/2 can of pumpkin
- 1 cup soy milk
- 1 TBS honey
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- Non stick cooking spray,or Smart Balance for cooking
Whip together the egg, soymilk, pumpkin, honey, spices on high about 1 to 2 minutes.
Stir in your pancake mix, just until blended. Meanwhile, have your pan heating and either add buttery flavor without the butter by using Smart Balance to cook,or simply spray your pan with non-stick spray. Heat on Med. Pour batter about 1/4 to 1/3 cup per cake onto skillet, and heat until you see bubbles form in the cake, about 3-4 minutes. Flip and cook an additional 2-3 minutes. Remove, and pour more cakes to cook– do not over crowd your pan and allow flipping room.
Either make a honey-fruit syrup or use maple syrup and enjoy. Makes about 6 pancakes.
Apple C 
Should this recipe use canned pumpkin? I don’t see it in the ingredients list?
Whoops! You’re right, Pam. I did leave out the MAIN ingredient. I just added it in. Thanks for keeping me honest.
Joanne, this recipe sounds wonderful! Mom loves pancakes and I know she’ll flip over these…i’ll make ’em this weekend and surprise both her & Bob.
I’ve also copied the “Hurry Up Eggplant” which I love the sound of!
Thanks for some great ideas…i’m afraid i’m not very creative when it comes to cooking.
much appreciated,
nj
P.S. Best wishes with the new Tribeca. My boss & his wife enjoyed theirs very much. It’s got a great look to it and they said it handled beautifully.
The left over pancakes, we freeze so Ted has them throughout the week. Each time he has had them, I come downstairs to the most WONDERFUL smell in the house. It really sets the mood for the coming holidays.
As for the Tribeca… we’ll like it, just not too crazy over the color. We’ll all have to take a “wine trip” to get a group opinion on the ride. Take care.